Liquid Room Considerations
There are several considerations to keep in mind when building a liquid room on farm such as having a:
Heated room: Having a heated room ensures all lines and pumps do not freeze during the winter months and allows for a better working environment for maintenance.
Air compressor: As most feeding operations tend to be dusty, having an air compressor available can prevent dust collection on pumps and tanks.
Workstation: Having an area to run dry matters, organize feed delivery slips, and keep feeding notes for the team is very helpful. This can be a built-in countertop or just a portable table to help keep things organized.
Water line: Is convenient to clean the floor and would require a floor drain.
Manifolds: Manifolds are very important in helping distribute liquid properly across the TMR. More than likely, you will need to utilize separate manifolds and hoses/pipes for water, whey, and molasses. Water will need to be drained to prevent freezing in the winter while molasses and whey can drain back into the tanks. Having a quick attach at the pump to unhook after feeding in the winter is helpful. The manifold is best located at the highest point of the system so that liquid can drain back down as seen in the pictures below:
Pump size: Experts recommend a pump size with at least 5 hp. Larger pumps, located underground, may be able to utilize 10+ hp. However, these setups may require steel piping and manifolds because of the increased pressure of the system.
Loading port for whey and molasses: Having a loading port allows the farm to accept a liquids delivery while also using the liquids, so there is no interruption to the feeding operations.
Recirculation system: These systems are important for liquid setups to ensure a consistent product over time. This is especially true for farms with “oversized” liquid setups. This can be accomplished simply by pumping the liquid back to the top of a container periodically for a uniform suspension of solids throughout the liquid and a more consistent TMR in the bunk.
Automation: Have a relay switch for automatic start and a button switch on wall for operating.
Timers: Using a timer to set as default on the relay switches is beneficial. It is also recommended to use a default timer to shut off after so many minutes in case someone triggers it accidentally.
Over-filling pipe: In the bottom left picture, you can see the tanks have an overfill relief so that liquid does not blow out the lid and all over the room. The overflow valves on the left allow liquid to be directed to a more desired area and prevents messy overflow as shown on the right. This system also has float markers to determine the amount left in the tank.
Cleaning: Maintaining and keeping tanks clean are very important from a feed hygiene standpoint, but you should never enter a tank without proper respiration equipment. Liquid fumes can be deadly, especially whey products. Best practice is to work with a professional who knows how to safely clean the tanks. Our suggestion is to clean these tanks at least once per year.
Feed stabilizer: Steps to add a feed stabilizer to liquid:
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- Mix with whey in tank.
- Pump directly from totes and pipe to liquid manifold as shown below.
- Direct to TMR with pail or wheel loader bucket.
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Trash barrel: A clean work environment is important to reduce feed contamination as well as preventing tripping hazards (empty feed bags) for workers.
Videos of pivoting whey bar
Other liquid delivery setups
The following reports are from an electronic tank level system that reads tank level daily and reports information to a software that is managed by a supplier to ensure product never runs out. Requires good cell signal to send information to software. It streamlines the ordering process so feeder does not need to monitor tank level.
Possible remotes for controlling liquid pumps (Source: Angie Metcalf, QLF)
Information on this website was compiled by GPS Dairy Consulting as part of their FeedFIT program. Company links and mentions do not indicate endorsement by The Dairyland Initiative, the University of Wisconsin, or GPS Dairy Consulting. They have been included for informational purposes only.